CN105639578A - Seasoning for salting beef - Google Patents
Seasoning for salting beef Download PDFInfo
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- CN105639578A CN105639578A CN201610012770.7A CN201610012770A CN105639578A CN 105639578 A CN105639578 A CN 105639578A CN 201610012770 A CN201610012770 A CN 201610012770A CN 105639578 A CN105639578 A CN 105639578A
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- Prior art keywords
- powder
- parts
- beef
- flavoring agent
- seasoning
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- Pending
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- 235000015278 beef Nutrition 0.000 title claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- 238000009938 salting Methods 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 118
- 108091005804 Peptidases Proteins 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 5
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 50
- 235000013355 food flavoring agent Nutrition 0.000 claims description 40
- 239000004365 Protease Substances 0.000 claims description 30
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 22
- 235000019419 proteases Nutrition 0.000 claims description 22
- 239000003814 drug Substances 0.000 claims description 21
- 241000628997 Flos Species 0.000 claims description 11
- 244000124853 Perilla frutescens Species 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 240000004307 Citrus medica Species 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 241001597008 Nomeidae Species 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 235000003704 aspartic acid Nutrition 0.000 claims description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000013922 glutamic acid Nutrition 0.000 claims description 2
- 235000013902 inosinic acid Nutrition 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000019633 pungent taste Nutrition 0.000 abstract 2
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 101710180316 Protease 2 Proteins 0.000 description 3
- 101710180309 Protease 4 Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003587 threonine derivatives Chemical class 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 101710180319 Protease 1 Proteins 0.000 description 1
- 101710180313 Protease 3 Proteins 0.000 description 1
- 101710137710 Thioesterase 1/protease 1/lysophospholipase L1 Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a seasoning for salting beef. The seasoning for salting the beef comprises the following raw materials in parts by weight: 5 to 10 parts of ginger powder, 5 to 10 parts of garlic powder, 3 to 6 parts of a yeast extract, 3 to 5 parts of a lemon extract, 15 to 25 parts of traditional Chinese medicinal powder, 5 to 15 parts of proteolytic enzyme, and 1 to 5 parts of a fresh strengthening agent. The seasoning for salting the beef is obtained by mixing the raw materials in proportion. A using method comprises the following steps: cleaning the beef; mixing 20 to 30 g of the seasoning and 50 to 100 g of water uniformly, wherein 20 to 30 g of the seasoning is used for 500 to 1500 g of the beef; coating the beef with the mixture; salting for 10 to 15 minutes, and performing the cooking processes, such as stewing, boiling, deep frying and frying. The seasoning for salting the beef disclosed by the invention does not contain the pungent tastes of spiciness, piquancy, sourness and the like; the beef is easy to cook thoroughly, but the sense of strength and the freshness cannot lose along with the prolongation of time; the prepared beef is fresh without special smell, and is delicate in taste.
Description
Technical field
The present invention relates to the flavoring agent of a kind of cured beef, belong to food ingredient technical field.
Background technology
The conventional flavoring agent cooking beef at present is Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, pepper powder etc., and flavoring agent on the market mostly is single siccative flavoring agent, is difficult to hold kind and the quantity of material when people use. And flavoring agent is tasty slowly, the de-rotten DeGrain of kindred, mouthfeel is bad, and health-care effect is also inconspicuous. And the mixed spices of market sale does not have the feature for beef and carries out special preparation, it is impossible to fully demonstrate the feature of beef self.
Summary of the invention
The technical problem to be solved is for the deficiencies in the prior art, and provides the flavoring agent of a kind of cured beef, not only can remove the smell of beef, and can be effectively retained the mouthfeel of fresh, tender, the chewy of beef.
The present invention is achieved through the following technical solutions:
The flavoring agent of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 5-10 part, Bulbus Allii powder 5-10 part, yeast extract 3-6 part, citron extract 3-5 part, Chinese medicine powder 15-25 part, hydrolysising protease 5-15 part, freshener 1-5 part; Above-mentioned raw materials mixes in proportion and obtains the flavoring agent of cured beef.
Preferably, described citron extract is prepared from by following method: cut into slices by Fresh Lemon, adds the section of 8-10 parts by weight of lemon, preserve 2-3 days at-4 0 DEG C in every 15-20 weight parts water, drop is except, after lemon tablet and floating thing, juice prepares into powder by freeze-drying. Citron extract can effectively remove the smell of beef, but will not destroy the nutrient substance of beef itself.
Preferably, described hydrolysising protease is the mixture of papain, flavor protease, compound protease; Papain, flavor protease, compound protease weight ratio be 2:1:2. The hydrolysising protease of unique formula can intramuscular fat in break down bovine meat tissue, the mouthfeel making beef is more preferably fresh and tender, and cooking time is short just can be ripe rotten, but will not decompose again the connective tissue in muscle, retains the due chewy sense of beef.
Preferably, described freshener is chitosan-amino acid derivant, is that chitosan, aminoacid, 5 ' inosinic acids, 5 ' guanyls react in aqueous and are prepared from.
Preferably, described chitosan is glutamic acid, aspartic acid or succinum propylhomoserin.
Freshener is chitosan-amino acid derivant, and without any additive and monosodium glutamate element, the mankind are more healthy, and the delicate flavour of beef will not be lost with the prolongation of cooking time.
Preferably, described Chinese medicine powder includes 5-10 part Flos Caryophylli powder, 2-5 part Cortex Magnoliae Officinalis powder, 2-5 part Fructus Tsaoko powder, 1-3 part Fructus Aurantii powder, 1-3 part Rhizoma Cyperi powder, 2-4 part Cortex Cinnamomi powder, 1-3 part purple perilla powder, 2-5 part Rhizoma Chuanxiong powder.
Preferably, described Chinese medicine powder is prepared from by following method: described 10-15 weight portion Flos Caryophylli, Cortex Magnoliae Officinalis, Fructus Tsaoko, Fructus Aurantii, Rhizoma Cyperi, Cortex Cinnamomi, Folium Perillae, Rhizoma Chuanxiong mix with 30-40 weight parts water respectively, 15-10min is decocted at 60-70 DEG C, drop, except after floating thing, prepares into powder respectively through Freeze Drying Technique.
Working in coordination with mutually between each component of Chinese medicine powder, can keep the distinctive fresh and tender sense of beef, and taste is strong, nutrition easily absorbs, good for health.
Flavoring agent of the present invention, using method is, is cleaned up by beef, every 500-1500g beef adapted 20-30g flavoring agent, after the mixing of 20-30g flavoring agent and 50-100g water, it is applied on beef, can carry out after pickling 10-15min stewing, boil, explode, the routine cooking such as decoct.
The flavoring agent of beef processed of the present invention, without fiber crops excitatory, the taste such as peppery, sour, beef is easy to be ripe rotten, but chewy sense, delicate flavour will not be lost with the prolongation of cooking time; The beef of preparation is fresh and does not have a strong smell, delicate mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is specifically described:
Embodiment 1:
The flavoring agent I of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 5 parts, Bulbus Allii powder 5 parts, yeast extract 3 parts, citron extract 3 parts, Chinese medicine powder 16 parts, hydrolysising protease 5 parts, freshener 1 part; Above-mentioned raw materials mixes in proportion and obtains salted fish flavoring agent.
Wherein, Chinese medicine powder includes 5 parts of Flos Caryophylli powder, 2 parts of Cortex Magnoliae Officinalis powder, 2 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 2 parts of Cortex Cinnamomi powders, 1 part of purple perilla powder, 2 parts of Rhizoma Chuanxiong powder
Hydrolysising protease includes papain 2 parts, flavor protease 1 part, compound protease 2 parts.
Freshener is Chitosan-Glutamic Acid derivant.
Embodiment 2:
The flavoring agent II of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 10 parts, Bulbus Allii powder 10 parts, yeast extract 6 parts, citron extract 5 parts, Chinese medicine powder 25 parts, hydrolysising protease 15 parts, freshener 5 parts; Above-mentioned raw materials mixes in proportion and obtains salted fish flavoring agent.
Wherein, Chinese medicine powder includes 8 parts of Flos Caryophylli powder, 4 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 2 parts of Cortex Cinnamomi powders, 2 parts of purple perilla powder, 4 parts of Rhizoma Chuanxiong powder.
Hydrolysising protease includes papain 6 parts, flavor protease 3 parts, compound protease 6 parts.
Freshener is chitosan-aspartame.
Embodiment 3:
The flavoring agent III of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 7 parts, Bulbus Allii powder 8 parts, yeast extract 5 parts, citron extract 4 parts, Chinese medicine powder 20 parts, hydrolysising protease 10 parts, freshener 3 parts; Above-mentioned raw materials mixes in proportion and obtains salted fish flavoring agent.
Wherein, Chinese medicine powder includes 7 parts of Flos Caryophylli powder, 3 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 1 part of Cortex Cinnamomi powder, 1 part of purple perilla powder, 3 parts of Rhizoma Chuanxiong powder.
Hydrolysising protease includes papain 4 parts, flavor protease 2 parts, compound protease 4 parts.
Freshener is chitosan-succinum threonine derivative.
Comparative example 1:
The flavoring agent A of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 7 parts, Bulbus Allii powder 8 parts, Chinese medicine powder 20 parts, yeast extract 5 parts;
Wherein, Chinese medicine powder includes 7 parts of Flos Caryophylli powder, 3 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 1 part of Cortex Cinnamomi powder, 1 part of purple perilla powder, 3 parts of Rhizoma Chuanxiong powder.
Comparative example 2:
The flavoring agent B of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 7 parts, Bulbus Allii powder 8 parts, Chinese medicine powder 20 parts, citron extract 4 parts;
Wherein, Chinese medicine powder includes 7 parts of Flos Caryophylli powder, 3 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 1 part of Cortex Cinnamomi powder, 1 part of purple perilla powder, 3 parts of Rhizoma Chuanxiong powder.
Comparative example 3:
The flavoring agent C of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 7 parts, Bulbus Allii powder 8 parts, Chinese medicine powder 20 parts, hydrolysising protease 10 parts;
Wherein, Chinese medicine powder includes 7 parts of Flos Caryophylli powder, 3 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 1 part of Cortex Cinnamomi powder, 1 part of purple perilla powder, 3 parts of Rhizoma Chuanxiong powder; Hydrolysising protease includes papain 4 parts, flavor protease 2 parts, compound protease 4 parts.
Comparative example 4:
The flavoring agent D of a kind of cured beef, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 7 parts, Bulbus Allii powder 8 parts, Chinese medicine powder 20 parts, freshener 3 parts;
Wherein, Chinese medicine powder includes 7 parts of Flos Caryophylli powder, 3 parts of Cortex Magnoliae Officinalis powder, 3 parts of Fructus Tsaoko powder, 1 part of Fructus Aurantii powder, 1 part of Rhizoma Cyperi powder, 1 part of Cortex Cinnamomi powder, 1 part of purple perilla powder, 3 parts of Rhizoma Chuanxiong powder; Freshener is chitosan-succinum threonine derivative.
Checking test:
Flavoring agent A, B, C, D that the embodiment of the present invention 1-3 acquisition flavoring agent I, II, III obtain with comparative example are made comparisons, every 500-1500g beef adapted 20-30g flavoring agent, after 20-30g flavoring agent mixes with 50-100g water, cured beef 15min respectively; Carrying out the stewed beef of routine and pan-fried beefsteak, be respectively compared the time of cooking, ripe rotten degree and mouthfeel, evaluation result is as shown in table 1:
Table 1: the evaluation result after different flavoring agent cured beefs
Examples detailed above simply for technology design and the technical characterstic of the present invention are described, can not limit the scope of the invention with this. All equivalent transformations done according to the essence of the present invention or modification, all should be encompassed within protection scope of the present invention.
Claims (9)
1. the flavoring agent of a cured beef, it is characterized in that, including the raw material of following weight portion: Rhizoma Zingiberis Recens powder 5-10 part, Bulbus Allii powder 5-10 part, yeast extract 3-6 part, citron extract 3-5 part, Chinese medicine powder 15-25 part, hydrolysising protease 5-15 part, freshener 1-5 part; Above-mentioned raw materials mixes in proportion and obtains salted fish flavoring agent.
2. flavoring agent according to claim 1, it is characterized in that, described citron extract is prepared from by following method: cut into slices by Fresh Lemon, every 15-20 weight parts water adds the section of 8-10 parts by weight of lemon, preserve 2-3 days at-4 0 DEG C, drop is except, after lemon tablet and floating thing, juice prepares into powder by freeze-drying.
3. flavoring agent according to claim 1, it is characterised in that described hydrolysising protease is the mixture of papain, flavor protease, compound protease.
4. flavoring agent according to claim 3, it is characterised in that described papain, flavor protease, compound protease weight ratio be 2:1:2.
5. flavoring agent according to claim 1, it is characterised in that described freshener is chitosan-amino acid derivant, is that chitosan, aminoacid, 5 ' inosinic acids, 5 ' guanyls react in aqueous and are prepared from.
6. flavoring agent according to claim 5, it is characterised in that described chitosan is glutamic acid, aspartic acid or succinum propylhomoserin.
7. flavoring agent according to claim 1, it is characterized in that, described Chinese medicine powder includes 5-10 part Flos Caryophylli powder, 2-5 part Cortex Magnoliae Officinalis powder, 2-5 part Fructus Tsaoko powder, 1-3 part Fructus Aurantii powder, 1-3 part Rhizoma Cyperi powder, 2-4 part Cortex Cinnamomi powder, 1-3 part purple perilla powder, 2-5 part Rhizoma Chuanxiong powder.
8. flavoring agent according to claim 1, it is characterized in that, described Chinese medicine powder is prepared from by following method: described 10-15 weight portion Flos Caryophylli, Cortex Magnoliae Officinalis, Fructus Tsaoko, Fructus Aurantii, Rhizoma Cyperi, Cortex Cinnamomi, Folium Perillae, Rhizoma Chuanxiong mix with 30-40 weight parts water respectively, 15-10min is decocted at 60-70 DEG C, drop, except after floating thing, prepares into powder respectively through Freeze Drying Technique. .
9. the using method of the flavoring agent described in any one of claim 1-8, it is characterized in that, using method is, beef is cleaned up, every 500-1500g beef adapted 20-30g flavoring agent, 20-30g flavoring agent is applied on beef after mixing with 50-100g water, can carry out conventional cooking after pickling 10-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012770.7A CN105639578A (en) | 2016-01-11 | 2016-01-11 | Seasoning for salting beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012770.7A CN105639578A (en) | 2016-01-11 | 2016-01-11 | Seasoning for salting beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639578A true CN105639578A (en) | 2016-06-08 |
Family
ID=56486916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610012770.7A Pending CN105639578A (en) | 2016-01-11 | 2016-01-11 | Seasoning for salting beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639578A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
| US11291230B2 (en) | 2016-08-22 | 2022-04-05 | Takasago International Corporation | Perfume composition, food and beverage, and method for producing food and beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1552755A1 (en) * | 2004-01-08 | 2005-07-13 | Van Goor's Slagerij V.O.F. | Meat marinade comprising fat and protein |
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN105166812A (en) * | 2015-09-28 | 2015-12-23 | 李风华 | Beef marinade |
-
2016
- 2016-01-11 CN CN201610012770.7A patent/CN105639578A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1552755A1 (en) * | 2004-01-08 | 2005-07-13 | Van Goor's Slagerij V.O.F. | Meat marinade comprising fat and protein |
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN105166812A (en) * | 2015-09-28 | 2015-12-23 | 李风华 | Beef marinade |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| US11291230B2 (en) | 2016-08-22 | 2022-04-05 | Takasago International Corporation | Perfume composition, food and beverage, and method for producing food and beverage |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
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Application publication date: 20160608 |
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